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Author Archives: adavara

Chard/Mangold Lentil Gratin

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Here’s the recipe.

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Parsnip Oven Fries

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These parsnip fries are nice if you want to indulge a little, but not too much. The basic recipe is vegan, and you can choose your dipping sauce according to your preferences.

Vegan Chocolate Cake with Chocolate Frosting

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I halved this recipe, and didn’t use preserves. I added little extra sweetener, and slightly changed the proportions to create a frosting rather than a ganache. I used tahini as the nut butter and hazelnut milk as the non-dairy milk.

Vegan Shakshuka

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I usually prefer food which is vegan by design over meat substitutes. However, I’m glad I decided to give this tofu vegan shakshuka a try. It was delicious, with a good amount of heat and no obvious tofu taste, which I would have considered out of place in this dish.

 

Spicy Stir Fried Zucchini/Courgette

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This recipe mixes ginger, Korean kochujang chili paste, sesame oil and zucchini for a simple vegetable dish. It would be nice with a side of rice.

Eggplant/Aubergine with Potato and Sweet Pepper

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I made this dish using a recipe which is no longer online. It required one eggplant, a couple of tomatoes, a few potatoes, an onion, 1 red chilli, 1 clove of garlic, 1 teaspoon paprika powder, 1 sweet red pepper, olive oil, salt, and fresh parsley, basil and sage.

Kidney Bean and Butternut Squash Soup

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This kidney bean and butternut squash soup is perfect for autumn. I really appreciated the inclusion of cinnamon and cumin seeds. I chose to include the latter whole instead of crushed. I opted for fresh tomatoes instead of tinned ones, but had to use tinned corn instead of fresh. I used dried kidney beans which I soaked overnight and cooked before using. I used vegetable stock and skipped the pumpkin seeds.

The original recipe calls for topping the soup with feta. It’s quite tasty without feta; there is no reason this won’t work perfectly as a vegan recipe.